Andrew Fairlie at Gleneagles
“France and Scotland in perfect culinary harmony” - AA Inspector
AUCHTERARDER, PERTH & KINROSS
- Social distancing and safety measures in place
- Follows government and industry guidelines for COVID-19
- Signed up to the AA COVID Confident Charter
We Have taken a rigorous and thorough approach to the safety of our diners and team.
Our Inspector's view
Andrew Fairlie’s legacy is carried forward by head chef Stephen McLaughlin, whose passion for French cuisine runs deep. What is particularly striking is the pursuit of excellence that shines through in a team that delivers finely crafted, dazzlingly creative, contemporary French cuisine. The five-star hotel and its three championship golf courses need little introduction and, after so many years at the top of the Scottish dining scene, neither does the restaurant. An independent business in the heart of the hotel, the lavish windowless dining room is a cossetting space, a shimmering haven with atmospheric lighting, deeply comfortable seating and original artworks. All is overseen by a passionate, knowledgeable team who instantly make you feel at ease and will seamlessly guide you through the menus and wine list. Choose between the à la carte or eight-course dégustation menus and be prepared for high-intensity food from a team that puts in the hard graft to max out flavours. The assured cooking is demonstrated in starters such as wild mushroom and truffle ravioli and pea velouté; or caramelised veal sweetbread, black garlic, red wine and bone marrow. Moving onto crown of Anjou squab, confit leg, pâté en croûte with port sauce; or roast fillet of turbot, surf clams, caviar and spiced verjus sauce. Showcasing the kitchen’s undoubted capabilities is the Grand Marnier soufflé, honeyed citrus fruits and vanilla ice cream that makes a worthy finish to a very special meal. The vegetarian dégustation and à la carte menus are just as luxurious and tempting. Try Jerusalem artichoke, secret garden cabbage, black garlic and baby leeks before a main dish of pea and broad bean pithivier, garden vegetables and brown butter sauce or sweet potato and Savoy cabbage, red rice and lime leaf and celeriac velouté.
Facilities – at a glance
Credit cards accepted
Gluten free menu
- Seats: 54
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Assist dogs welcome
- Closed: 25–26 December, 3 weeks January
- Wines over £30: 250
- Wines by the glass: 16
- Cuisine style: French, Scottish
- Vegetarian menu
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